- 3 lb sweet potatoes (about 4 medium) - 1/3 cup brown sugar - 4 tbsp unsalted butter, softened - 1/4 cup milk - 1 large egg, lightly beaten - 1 tsp vanilla extract - 1/2 tsp ground cinnamon - Pinch of salt - 2 cups mini marshmallows
1. Preheat oven to 375°F (190°C). Bake or boil sweet potatoes until very tender; peel and mash until smooth. 2. Stir brown sugar, butter, milk, egg, vanilla, cinnamon, and salt into the mashed sweet potatoes until well combined. 3. Spread the mixture into a greased 9x13-inch baking dish and smooth the top. 4. Bake uncovered for 20 minutes to set. Remove from oven and sprinkle marshmallows evenly over the top. 5. Return to oven and bake 5–7 minutes more, or broil briefly until marshmallows are golden brown. Serve immediately.
- 2 lb sweet potatoes, peeled and cut into 1-inch cubes - 2 tbsp olive oil - 2 garlic cloves, minced - 1 tbsp fresh rosemary, chopped (or 1 tsp dried) - Salt and freshly ground black pepper to taste - Optional: zest of 1 lemon for finishing
1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. 2. Spread in a single layer on a rimmed baking sheet (use parchment or a light oil coating). 3. Roast 20–25 minutes, turning once or twice, until edges are browned and potatoes are tender. 4. Remove from oven, sprinkle with lemon zest if using, and serve hot.
- 2 large sweet potatoes (about 1.5–2 lb), peeled and cut into 1/4–1/2-inch fries - 2 tbsp olive oil - 1 tsp cornstarch (optional, for extra crispness) - 1 tsp smoked paprika - 1/2 tsp garlic powder - Salt and freshly ground black pepper to taste
1. Preheat oven to 425°F (220°C). If using, toss cut fries with cornstarch until lightly coated. 2. Drizzle with olive oil and toss with smoked paprika, garlic powder, salt, and pepper. 3. Spread fries in a single layer on a baking sheet (use two sheets if needed to avoid crowding). 4. Bake 20–25 minutes, flipping halfway, until edges are crisp and centers are tender. Serve immediately.
- 2 lb sweet potatoes, peeled and sliced 1/8-inch thick - 1 1/2 cups heavy cream or whole milk - 1 cup grated Gruyère or sharp cheddar - 2 tbsp unsalted butter, plus extra for greasing - 1 garlic clove, halved - 1/4 tsp ground nutmeg - Salt and freshly ground black pepper to taste - Optional: 2 tbsp breadcrumbs for a crisp top
1. Preheat oven to 375°F (190°C). Rub a shallow baking dish with the cut garlic and butter to grease. 2. Arrange a layer of sweet potato slices in the dish, season lightly with salt, pepper, and a pinch of nutmeg, and sprinkle some cheese. Repeat to make 3–4 layers, finishing with cheese (and breadcrumbs, if using). 3. Pour cream evenly over the layers. Cover tightly with foil. 4. Bake covered 30–35 minutes, then remove foil and bake another 15–20 minutes until potatoes are tender and top is golden. Let rest 10 minutes before serving.
- 12–16 razor clams, scrubbed and rinsed - 2 tbsp extra-virgin olive oil - Juice of 1 lemon + extra wedges to serve - 2 tbsp chopped flat-leaf parsley - Sea salt and freshly ground black pepper
1. Rinse and purge the razor clams, remove any sand and trim the mantle if needed; keep in cold water until ready. 2. Heat a griddle or heavy skillet until very hot and brush with olive oil. 3. Place razor clams shell-side down (or directly on the hot surface if already opened) and cook 1–2 minutes until just opaque and edges curl. 4. Remove to a platter, season with salt and pepper, drizzle with lemon juice and olive oil, and sprinkle with chopped parsley. 5. Serve immediately with lemon wedges.
- 12 razor clams, cleaned - 4 tbsp olive oil - 4 garlic cloves, thinly sliced - 1 small dried red chili or 1/4 tsp red pepper flakes - 2 tbsp dry white wine - 2 tbsp chopped parsley - Lemon wedges and salt to taste
1. Clean razor clams thoroughly, discarding any with off odors; set aside. 2. Warm the olive oil in a skillet over medium heat, add sliced garlic and chili, and cook until garlic is golden but not bitter. 3. Add razor clams and toss briefly, then splash in white wine and cover for 1–2 minutes until clams are just cooked. 4. Remove cover, season with salt, sprinkle with parsley and a squeeze of lemon. 5. Transfer to a small serving dish with the garlicky oil and serve immediately.
- 12–16 razor clams, cleaned - 4 tbsp extra-virgin olive oil - 2 garlic cloves, finely chopped - 1 cup tightly packed flat-leaf parsley leaves, finely chopped - 1/4 cup dry white wine - 1/4 cup light fish or vegetable stock (optional) - Salt, freshly ground pepper, and lemon to taste - Crusty bread to serve
1. Prepare and rinse razor clams, keeping them cold until use. 2. Heat olive oil in a shallow pan, gently sauté garlic until fragrant but not brown. 3. Add chopped parsley and briefly wilt, then deglaze with white wine and add stock if using; simmer 1–2 minutes. 4. Add razor clams, warm through for 1–2 minutes until just cooked; season with salt, pepper and a squeeze of lemon. 5. Serve spooned over toasted crusty bread, ensuring plenty of the green sauce.
- 12–15 razor clams, very fresh and thinly sliced - 1 cup freshly squeezed lime (or lime + lemon) juice - 1/2 small red onion, thinly sliced - 1 small red chili (aji) or jalapeño, finely chopped - 1/2 cup chopped cilantro - Salt and freshly ground pepper - Optional: diced avocado and chilled lettuce leaves for serving
1. Thoroughly clean razor clams, slice thinly across the width, and place in a glass bowl. 2. Cover clam slices with lime juice and refrigerate 10–20 minutes until firm and opaque (time varies by thickness; do not over-marinate). 3. Drain most of the juice, then toss clams with red onion, chili, cilantro, salt and pepper. 4. Optionally fold in diced avocado gently. Chill briefly and serve cold on lettuce leaves or with tortilla chips. 5. Use only very fresh clams and keep refrigerated; consume promptly.
- 12 razor clams, cleaned - 3 tbsp extra-virgin olive oil - 1 tsp pimentón de la Vera (sweet or smoked) - Coarse sea salt (flakes) - Lemon wedges and toasted bread or boiled potato slices to serve
1. Clean the razor clams thoroughly and drain. 2. Quickly grill or sauté the clams 1–2 minutes until just cooked; place on a serving board or slices of boiled potato/toast. 3. Drizzle generously with good olive oil, sprinkle with pimentón and finish with coarse sea salt. 4. Add a squeeze of lemon and serve immediately as a rustic tapa.
- Sea scallops, very fresh, thinly sliced - Fresh lime juice (enough to cover) - Red onion, thinly sliced - Fresh cilantro, chopped - Jalapeño or serrano chili, finely chopped - Tomato, diced (optional) - Sea salt and black pepper - Olive oil (optional drizzle)
1. Arrange thinly sliced scallops in a shallow bowl and pour enough lime juice to cover; refrigerate 15–30 minutes until scallops are opaque and "cured." 2. Drain some juice if desired, then toss scallops with red onion, cilantro, chili, and diced tomato if using. 3. Season with salt and pepper, drizzle a little olive oil if liked, and serve chilled on small plates, tostadas, or tasting spoons.
- 200 g digestive biscuits (crushed) - 100 g unsalted butter (melted) - 1 can (397 g) dulce de leche (or thick caramel) - 3 ripe bananas, sliced - 300 ml whipping cream - 2 tbsp icing (confectioners') sugar - 3–4 passion fruits (pulp and seeds) - 1 tsp lemon juice (optional)
1. Mix crushed biscuits with melted butter, press into a 23 cm tart or pie tin to form a compact base; chill 15–20 minutes. 2. Spread the dulce de leche evenly over the chilled base, then arrange a layer of banana slices on top. 3. Whip the whipping cream with icing sugar to soft peaks and spoon or pipe over the bananas. 4. Cut passion fruits and stir pulp with lemon juice; drizzle the pulp and seeds over the whipped cream just before serving. 5. Chill 30 minutes to set slightly, then serve chilled.
- 1 blind-baked 23 cm pie crust - 4 ripe bananas, sliced - 2 cups (480 ml) whole milk - 1/2 cup (100 g) granulated sugar - 3 large egg yolks - 1/4 cup (30 g) cornstarch - 2 tbsp unsalted butter - 1 tsp vanilla extract - 300 ml whipping cream, lightly sweetened - 4–5 passion fruits (pulp) - 2 tbsp sugar (for coulis) - 1 tbsp water (if needed)
1. For the pastry cream: heat milk until steaming. Whisk sugar, yolks and cornstarch until smooth, temper with hot milk, return to saucepan and cook over medium heat until thick and bubbling; stir in butter and vanilla, cool slightly. 2. Line the baked crust with a single layer of banana slices. Pour warm pastry cream over bananas, smoothing the top; chill until set (about 2 hours). 3. Make coulis: scoop passion fruit pulp into a small saucepan with 2 tbsp sugar and 1 tbsp water; warm briefly until sugar dissolves, cool and strain if desired. 4. Whip cream to soft peaks and spread atop chilled pie or dollop on each slice. 5. Drizzle passion fruit coulis over the whipped cream and serve chilled.
- 1 cup (240 ml) passion fruit pulp (about 6–8 fruits) - 3/4 cup (150 g) granulated sugar, divided - 2 tsp powdered gelatin (or 1 sheet), plus 2 tbsp cold water - 300 ml whipping cream, chilled - 2 ripe bananas, sliced - 2 tbsp unsalted butter - 2 tbsp brown sugar - Pinch ground cinnamon (optional) - 1 tbsp lemon juice
1. Bloom gelatin in 2 tbsp cold water for 5–10 minutes. Warm 1/4 cup passion fruit pulp with 1/4 cup sugar until sugar dissolves; remove from heat and stir in gelatin until fully dissolved. Add remaining pulp and lemon juice; cool but do not set. 2. Whip chilled cream with remaining sugar to soft peaks. Fold about one-quarter of the whipped cream into the cooled passion fruit mix to lighten, then fold in the remainder gently until uniform. 3. Spoon mousse into serving glasses or ramekins and chill at least 3 hours until set. 4. For compote: melt butter in a skillet, add brown sugar, banana slices and cinnamon; cook briefly until bananas soften and glaze forms (2–3 minutes), remove from heat. 5. Spoon warm banana compote over chilled mousse just before serving.
- 4 large egg whites, at room temperature - 1 cup (200 g) caster (superfine) sugar - 1 tsp white vinegar - 1 tbsp cornstarch - 300 ml whipping cream - 2 tbsp powdered sugar (for cream) - 1 tsp vanilla extract - 2–3 bananas, sliced - 4–6 passion fruits (pulp)
1. Preheat oven to 120°C (250°F). Beat egg whites to soft peaks, then gradually add sugar until glossy and stiff; fold in vinegar and cornstarch. 2. Pile meringue into a round on a parchment-lined baking sheet, shaping a slight well in the center. Bake 1 hour to 1 hour 15 minutes, then turn off oven and let meringue cool inside with door ajar (prevents cracks). 3. Whip cream with powdered sugar and vanilla to soft peaks. 4. When ready to serve, transfer pavlova to a plate, fill the center with whipped cream, arrange banana slices over the cream, and spoon fresh passion fruit pulp over the top. 5. Serve immediately for best texture.
- 2 cups (480 ml) whipping cream - 1 cup (240 ml) whole milk - 1/3 cup (65 g) granulated sugar - 1 vanilla bean (split) or 1 tsp vanilla extract - 2 1/2 tsp powdered gelatin (or 3 gelatin leaves) - 3 tbsp cold water (for blooming gelatin) - 2 bananas, sliced into coins - 1 tbsp butter - 1 tbsp brown sugar - 4–6 passion fruits (pulp) + 2 tbsp sugar (sauce)
1. Bloom gelatin in 3 tbsp cold water for 5–10 minutes. Heat cream, milk, and sugar with vanilla until steaming (do not boil). Remove from heat, stir in bloomed gelatin until dissolved; if using vanilla bean, remove pod. 2. Pour mixture into molds or ramekins, cool to room temperature, then refrigerate at least 4 hours or overnight until set. 3. For passion fruit sauce: combine pulp and 2 tbsp sugar in a small pan, warm until sugar dissolves, then cool. 4. For banana coins: melt butter in a skillet, add brown sugar and banana slices, cook 1–2 minutes per side until caramelized; remove. 5. Unmold panna cotta onto plates, spoon passion fruit sauce over, and garnish with caramelized banana coins.
- 1 sponge cake or 400 g store-bought sponge fingers, cut into cubes - 3–4 ripe bananas, sliced - 2 cups (480 ml) custard (homemade or store-bought) - 1 cup (240 ml) passion fruit pulp - 3–4 tbsp sugar (adjust to taste) - 300 ml whipping cream, whipped with 2 tbsp icing sugar - Optional: 2–3 tbsp sherry or orange juice to moisten sponge
1. If using, moisten sponge cubes lightly with sherry or orange juice and arrange a layer in the bottom of a large glass trifle bowl or individual glasses. 2. Spread a layer of banana slices over the sponge. 3. Pour a layer of custard over the bananas to cover, then chill 30 minutes. 4. Mix passion fruit pulp with sugar to taste; spoon a thin layer of the passion fruit mixture over the custard (this adds bright acidity between layers). 5. Repeat layers if desired, finishing with a thick layer of whipped cream on top. 6. Chill several hours to meld flavors before serving; garnish with extra passion fruit pulp and banana slices.
- 1 lb flank or sirloin steak, thinly sliced against the grain - 2 bell peppers (mixed colors), sliced - 4 scallions (spring onions), cut into 2-inch pieces - 1–2 hot chili peppers (serrano or fresh red), thinly sliced - 2 cloves garlic, minced - 1 tsp fresh ginger, minced - 2 tbsp soy sauce - 1 tbsp oyster sauce - 1 tsp sugar - 1 tbsp cornstarch mixed with 3 tbsp water (slurry) - 2 tbsp vegetable oil - Salt and black pepper to taste
1. Toss steak with 1 tbsp soy sauce, a pinch of pepper, and 1 tsp cornstarch; let sit 10–15 minutes. 2. Heat 1 tbsp oil in a wok or large skillet over high heat; sear steak in batches until just browned; remove and keep warm. 3. Add remaining oil, stir-fry garlic, ginger and hot chili slices 30 seconds until fragrant. 4. Add bell peppers and stir-fry 2–3 minutes until crisp-tender. 5. Return steak to pan, add remaining soy sauce, oyster sauce and sugar; toss to combine. 6. Stir in scallions and cornstarch slurry, cook until sauce thickens and coats ingredients, 1–2 minutes. 7. Adjust seasoning, serve hot with rice.
- 1 lb skirt or flank steak - 2 bell peppers, sliced - 4 scallions, cut into 2-inch pieces - 1–2 hot chili peppers (jalapeño or serrano), sliced - 2 tbsp lime juice - 1 tbsp vegetable oil - 1 tsp ground cumin - 1 tsp chili powder - 2 cloves garlic, minced - Salt and pepper - Warm flour or corn tortillas, to serve
1. Whisk lime juice, oil, cumin, chili powder, garlic, salt and pepper; marinate steak 30 minutes–2 hours. 2. Heat a heavy skillet or grill over high heat; cook steak 3–6 minutes per side until desired doneness; rest 5 minutes. 3. In same pan, add a little oil and sauté bell peppers, scallions and sliced hot chili until tender-crisp, about 4–5 minutes. 4. Slice steak thinly against the grain, toss briefly with vegetables to combine and warm. 5. Serve steak and peppers on tortillas with lime wedges and desired toppings.
- 1 lb sirloin or flank steak - 1–2 hot bird’s eye chilies (or serrano), finely chopped - 1 bell pepper, thinly sliced - 3 scallions, sliced diagonally - 2 tbsp fish sauce - 2 tbsp fresh lime juice - 1 tsp palm or brown sugar - 1 small shallot, thinly sliced - Handful cilantro leaves - 1 tbsp vegetable oil - Salt and pepper
1. Season steak with salt and pepper and sear or grill over high heat until medium-rare; rest and thinly slice. 2. Whisk fish sauce, lime juice, sugar and chopped chilies to make the dressing. 3. In a bowl combine sliced beef, bell pepper, scallions, shallot and cilantro. 4. Pour dressing over salad, toss gently to combine and let sit 2–3 minutes for flavors to meld. 5. Serve immediately as a main course with steamed rice or sticky rice.
- Sea scallops, sliced or whole small scallops - Unsalted butter - Shallots, finely chopped - Button or cremini mushrooms, sliced - Dry white wine - Heavy cream - Gruyère or Parmesan cheese, grated - Breadcrumbs - Fresh parsley, chopped - Salt and pepper
1. Preheat broiler. Sauté shallots and mushrooms in butter until softened. 2. Add white wine and reduce by half, then stir in cream and simmer until slightly thickened; season with salt and pepper. 3. Add scallops to the sauce just to heat through (do not overcook). Spoon mixture into shells or ramekins. 4. Sprinkle with grated cheese and breadcrumbs and dot with a little butter. 5. Broil briefly until topping is golden and bubbling; garnish with parsley and serve.
- Sea scallops - Thin bacon slices, halved - Brown sugar (optional, for glazing) - Toothpicks - Freshly ground black pepper
1. Preheat broiler or grill to high and line a baking sheet with foil if broiling. 2. Wrap each scallop with half a strip of bacon, secure with a toothpick, and lightly season with pepper; optionally sprinkle a touch of brown sugar. 3. Arrange scallops on the sheet or grill and cook 6–10 minutes, turning once, until bacon is crisp and scallops are cooked through. 4. Drain briefly on paper towel, remove toothpicks, and serve hot.
- Pork bratwurst links - Red cabbage, thinly sliced - Apple, peeled and sliced - Red wine vinegar or apple cider vinegar - Brown sugar or honey - Butter or oil - Bay leaf and cloves (whole) - Salt and black pepper
1. Brown bratwurst in a skillet and set aside. 2. In a heavy pot, melt butter, add sliced red cabbage and apple, sauté briefly. 3. Add vinegar, brown sugar, bay leaf and a couple of whole cloves, plus a splash of water; cover and simmer gently until cabbage is tender, about 40–50 minutes. 4. Season cabbage with salt and pepper and remove bay leaf/cloves. 5. Reheat bratwurst with the cabbage for a few minutes to meld flavors, then serve together.
- 200 g graham cracker or digestive biscuit crumbs - 75 g unsalted butter, melted - 500 g plain Greek yogurt (full fat recommended) - 1 can (400 g) sweetened condensed milk - 2 tsp vanilla extract - 2 tbsp lemon juice - 1 cup blackberries - 1 cup cranberries - 1 cup huckleberries (or extra blackberries if unavailable) - 3 tbsp sugar (for compote) - 1 tbsp water (for compote)
1. Combine crumbs and melted butter; press firmly into the base of a 9‑inch springform pan to form the crust. Chill while preparing filling. 2. Whisk Greek yogurt, condensed milk, vanilla and lemon juice until smooth and thick; pour over chilled crust and smooth the top. 3. Chill cheesecake in refrigerator at least 4 hours or overnight until set. 4. For the compote, combine berries, sugar and water in a saucepan; cook over medium heat until berries break down and mixture thickens, about 8–10 minutes. Cool. 5. Spoon cooled compote over set cheesecake before serving. Slice and serve chilled. ---
- 1 store‑bought or homemade sponge cake (about 8–10 slices) - 500 g plain Greek yogurt - 200 g sweetened condensed milk - 1 tsp vanilla extract - 250 g blackberries - 150 g cranberries (fresh or thawed if frozen) - 150 g huckleberries - 1/2 cup berry liqueur or fruit juice for soaking (optional) - Mint leaves for garnish (optional)
1. Cut sponge into cubes and place in a large trifle dish or individual glasses; optionally drizzle with liqueur or juice. 2. Whisk Greek yogurt, sweetened condensed milk and vanilla until smooth to make the custard layer. 3. Spoon a layer of yogurt custard over sponge, then a layer of mixed berries. 4. Repeat layers (sponge, custard, berries) until dish is filled, finishing with custard and a scattering of whole berries on top. 5. Chill trifle at least 2 hours to let flavors meld. Garnish with mint and serve cold. ---
- 400 g plain Greek yogurt - 200 g sweetened condensed milk - 1 cup heavy cream - 2 1/2 tsp powdered gelatin (about 1 envelope) or equivalent sheets - 3 tbsp cold water (for blooming gelatin) - 1 tsp vanilla extract - 1 cup blackberries - 1/2 cup huckleberries - 2 tbsp sugar (for sauce) - 1 tbsp lemon juice
1. Sprinkle gelatin over cold water and let bloom for 5 minutes. 2. Warm heavy cream gently (do not boil); whisk in condensed milk and vanilla. Add bloomed gelatin and stir until dissolved. 3. Temper in Greek yogurt a few spoonfuls at a time, whisking until fully smooth. Pour into molds or ramekins and chill until set, about 4 hours. 4. For the sauce, cook blackberries, sugar and lemon juice until berries break down; cool and strain for a smooth sauce or leave chunky. 5. Unmold panna cotta onto plates, spoon blackberry sauce over each, and scatter huckleberries for garnish. ---
- 4 trout fillets, skin on - Salt and freshly ground black pepper - 1/2 cup all-purpose flour (for dusting) - 4 tbsp unsalted butter - 1/2 cup sliced almonds - 2 tbsp fresh lemon juice - 2 tbsp chopped fresh parsley - Lemon wedges for serving
1. Pat trout fillets dry, season with salt and pepper, and lightly dust both sides with flour, shaking off excess. 2. In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp oil; add fillets skin-side down and cook 3–4 minutes until skin is crisp, then flip and cook 1–2 minutes until just cooked through. Transfer to a warm plate. 3. In the same skillet, reduce heat to medium-low, add remaining 2 tbsp butter and allow it to brown slightly until nutty aroma appears. 4. Add sliced almonds to the brown butter and toast 1–2 minutes until golden, stirring constantly. 5. Stir in lemon juice and parsley, then spoon the almond-butter sauce over the trout fillets. 6. Serve immediately with lemon wedges.
- 4 trout fillets, skin on - Salt and freshly ground black pepper - 1/2 cup all-purpose flour - 4 tbsp unsalted butter - 2 tbsp vegetable oil - 1 tbsp fresh lemon juice - 2 tbsp chopped fresh parsley - Optional: 1 tbsp capers, rinsed
1. Season trout fillets with salt and pepper, then evenly coat in flour and shake off any excess. 2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat; add fillets skin-side down and cook 3–4 minutes until crisp, flip and cook 1–2 minutes; transfer to a warm plate. 3. Remove skillet from heat briefly, add remaining butter and return to low-medium heat until butter foams and begins to turn light brown. 4. Stir in lemon juice, parsley, and capers (if using); spoon sauce over fillets. 5. Serve immediately with boiled potatoes or steamed vegetables.
- 4 trout fillets - Salt and freshly ground black pepper - 1 lemon, thinly sliced - 1 small zucchini, julienned - 1 small carrot, julienned - 4 sprigs fresh thyme or dill - 2 tbsp extra-virgin olive oil - 4 sheets parchment paper (large)
1. Preheat oven to 400°F (200°C). Season each trout fillet with salt and pepper. 2. Place a trout fillet on each parchment sheet; top with a few slices of lemon, a portion of zucchini and carrot, a herb sprig, and a drizzle of olive oil. 3. Fold parchment over fish and crimp edges tightly to form sealed packets. 4. Place packets on a baking sheet and bake 12–15 minutes until fish is opaque and vegetables are tender. 5. Open packets carefully to release steam, transfer to plates, and serve directly in the parchment.
- Bone-in chicken thighs - Yellow onion and garlic - Green and red bell peppers - Tomato sauce or crushed tomatoes - Potatoes (medium cubes) - Sofrito or cilantro - Bay leaf, oregano, cumin, salt, pepper - Chicken broth or water - Olive oil
1. Brown seasoned chicken thighs in a heavy pot; remove and set aside. 2. Sauté onions, garlic and bell peppers until softened; stir in tomato sauce, sofrito, oregano, cumin and bay leaf. 3. Return chicken to pot, add potatoes and enough broth to nearly cover; bring to a gentle boil. 4. Reduce heat, cover and simmer 35–45 minutes until chicken and potatoes are tender and flavors meld. 5. Adjust seasoning, remove bay leaf and serve with white rice.
- Bone-in chicken thighs - Long-grain rice - Sofrito (onion, green bell pepper, garlic, cilantro) - Achiote/annatto oil or saffron (for color) - Chicken broth - Frozen peas - Tomato sauce or chopped tomatoes - Olives and pimentos (optional) - Bay leaf, cumin, salt, pepper
1. Brown chicken thighs in oil until golden; remove and reserve. 2. In the same pot, make sofrito with chopped onion, green pepper, garlic and cilantro; stir in achiote or saffron and tomato. 3. Return chicken to pot, add rice, bay leaf, cumin, salt and enough hot chicken broth to cover; stir to combine. 4. Bring to a simmer, cover and cook low until rice is tender (about 20–25 minutes), adding peas near the end. 5. Let rest briefly, fluff rice, garnish with olives/pimentos and serve hot.
- Bone-in chicken thighs - Mojo marinade (garlic, naranja agria or orange + lime, olive oil) - Oregano seco - Ground cumin - Salt and black pepper - Yellow onion - Yukon or red potatoes (optional) - Olive oil
1. Whisk together crushed garlic, naranja agria (or equal parts orange and lime juice), olive oil, oregano, cumin, salt and pepper to make mojo. 2. Marinate chicken thighs (and halved potatoes if using) at least 2 hours or overnight. 3. Preheat oven to 200°C/400°F. Arrange chicken skin-side up on a roasting pan with onions and potatoes. 4. Roast 35–45 minutes until internal temperature reaches 74°C/165°F and skin is golden, basting once with pan juices. 5. Rest 5 minutes, then serve with pan-roasted potatoes and extra mojo on the side.
- 1 whole beef brisket (packer, 10–14 lb), fat cap trimmed to 1/4 in - 1/4 cup coarse kosher salt - 1/4 cup coarse black pepper - 2 tbsp garlic powder - 2 cups wood chunks (oak or post oak preferred) - Beef stock or water (for the drip pan)
1. Combine salt, pepper and garlic powder; rub evenly over entire brisket and let sit 1 hour at room temperature or refrigerate overnight. 2. Preheat smoker to 225°F (107°C); add wood and set a drip pan with a cup of beef stock below where the brisket will sit. 3. Place brisket fat-side up on the smoker grates, insert probe thermometer into the thickest part, and smoke until internal temperature reaches 165°F (about 6–8 hours depending on size). 4. If the bark is set and color is deep, wrap brisket tightly in butcher paper (not foil) and return to smoker until internal temp reaches 203°F and probe slides with little resistance (another 4–6 hours). 5. Rest wrapped brisket in a cooler or insulated box for at least 1 hour, then unwrap and slice thinly against the grain; serve immediately.
- 1–2 lb smoked beef brisket, sliced or shredded - 4–6 soft sandwich buns or rolls - 1 cup your favorite barbecue sauce - Dill pickle slices - Sliced raw red onion - Optional: coleslaw for topping
1. Warm sliced or shredded smoked brisket gently in a pan with a little beef broth or barbecue sauce until heated through. 2. Toast buns lightly, spread a little barbecue sauce on the bottom bun, pile on brisket, add extra sauce to taste. 3. Top with pickle slices, red onion and optional coleslaw; close sandwich and serve immediately.
- 3–4 lb smoked beef brisket - 3 large onions, sliced thick - 4 carrots, cut into chunks - 3 garlic cloves, smashed - 1 cup beef stock - 1/2 cup tomato sauce or crushed tomatoes - 2 tbsp brown sugar - 2 tbsp Worcestershire sauce - 2 bay leaves - Salt and black pepper to taste
1. Preheat oven to 325°F (163°C). Season smoked brisket lightly with salt and pepper. 2. In a large Dutch oven, layer onions and carrots, place brisket on top fat-side up, add garlic, beef stock, tomato sauce, brown sugar, Worcestershire and bay leaves. 3. Bring to a simmer on the stove, cover tightly and transfer to oven; braise 2–3 hours until brisket is fork-tender and sauce reduced. 4. Remove brisket, let rest 15 minutes, slice against the grain and serve spooned with braising vegetables and pan sauce.
- 2 lb smoked beef brisket, shredded - 8–12 corn tortillas - 1 cup diced white onion - 1/2 cup chopped fresh cilantro - 2 limes, cut into wedges - Salsa verde or red salsa to serve - Salt and ground black pepper to taste
1. Warm shredded smoked brisket in a skillet with a splash of beef stock and a pinch of salt until heated and slightly saucy. 2. Warm tortillas on a hot griddle or skillet until pliable. 3. Build tacos with a portion of brisket on each tortilla, top with diced onion, cilantro and a squeeze of lime; serve with salsa.
- 2–3 lb smoked beef brisket, diced or shredded - 2 tbsp vegetable oil - 1 large onion, diced - 4 garlic cloves, minced - 2 tbsp chili powder - 1 tbsp ground cumin - 1 tsp smoked paprika - 1 (14 oz) can crushed tomatoes - 2 cups beef stock - Salt and black pepper to taste - Optional toppings: shredded cheddar, chopped green onions
1. In a large pot, heat oil over medium heat; sauté onion until translucent, add garlic and spices and cook 1 minute until fragrant. 2. Add diced smoked brisket, crushed tomatoes and beef stock; bring to a simmer. 3. Reduce heat and simmer gently 45–60 minutes to meld flavors, adjusting seasoning as needed. 4. Serve hot with toppings of choice.
- 2 lb smoked beef brisket, shredded - 1 onion, finely diced - 2 carrots, diced - 1 cup frozen peas - 2 tbsp tomato paste - 1 cup beef stock - 3 cups mashed potatoes (prepared with butter and cream) - 2 tbsp olive oil - Salt and pepper to taste
1. Preheat oven to 400°F (200°C). In a skillet, heat olive oil and sauté onion and carrots until softened, add tomato paste and cook 1 minute. 2. Stir in shredded brisket, peas and beef stock; simmer until slightly thickened, season to taste. 3. Transfer brisket mixture to a baking dish, spread mashed potatoes evenly over the top and smooth; dot with a little butter if desired. 4. Bake 20–25 minutes until potato top is golden and filling bubbling; let rest 5 minutes before serving.
- 1 lb (450 g) fresh strawberries, hulled and sliced - 2–3 tbsp granulated sugar - 1 tsp lemon juice - 1 cup (240 ml) whipping cream - 1/2 tsp vanilla extract - Fresh mint leaves (optional)
1. Toss strawberries with sugar and lemon juice in a bowl; let macerate 20–30 minutes at room temperature. 2. Whip the whipping cream with vanilla until soft peaks form. 3. Spoon macerated strawberries into bowls and dollop or pipe the whipped cream on top. 4. Garnish with mint if desired and serve immediately.
- 2 cups (250 g) all-purpose flour - 2 tbsp granulated sugar plus 2 tbsp for strawberries - 1 tbsp baking powder - 1/2 tsp salt - 1/2 cup (115 g) cold unsalted butter, cubed - 2/3 cup (160 ml) milk or buttermilk - 1 lb (450 g) strawberries, hulled and sliced - 1 cup (240 ml) whipping cream - 1/2 tsp vanilla extract
1. Preheat oven to 425°F (220°C). In a bowl, mix flour, 2 tbsp sugar, baking powder, and salt. 2. Cut in cold butter until mixture resembles coarse crumbs; stir in milk just until dough forms. Pat to 1-inch thickness and cut rounds. 3. Bake 12–15 minutes until golden; cool slightly and split horizontally. 4. Toss strawberries with 2 tbsp sugar and let sit 15–20 minutes. 5. Whip the whipping cream with vanilla to soft peaks. 6. Assemble: bottom biscuit, spoon strawberries, top with whipped cream, place biscuit top and serve.
- 3–4 large meringue nests (store-bought or homemade), roughly broken - 1 lb (450 g) strawberries, quartered - 2 tbsp granulated sugar (adjust to taste) - 1 cup (240 ml) whipping cream - 1/2 tsp vanilla extract
1. Toss strawberries with sugar and let macerate 10–15 minutes. 2. Whip the whipping cream with vanilla until soft peaks form. 3. Fold half the meringue pieces into the whipped cream to combine. 4. Gently fold in the macerated strawberries, leaving some whole for texture. 5. Spoon into individual glasses or one large bowl, sprinkle remaining meringue on top, and serve immediately.
- 1 store-bought or homemade sponge cake or ladyfingers (about 8–10 oz / 225–280 g) - 3–4 tbsp strawberry jam - 1/2 cup (120 ml) sherry or strawberry liqueur (optional) - 1 lb (450 g) strawberries, sliced - 2 cups (480 ml) custard (homemade or store-bought) - 1 1/2 cups (360 ml) whipping cream - 1 tbsp powdered sugar - 1/2 tsp vanilla extract - Toasted almonds or grated chocolate (optional garnish)
1. Cut sponge into cubes or use ladyfingers; spread jam over cake pieces and drizzle with sherry or liqueur if using. 2. Layer cake in a trifle bowl or individual glasses, scatter a layer of sliced strawberries over the cake. 3. Pour a layer of custard over the strawberries and cake. 4. Repeat layers until container is nearly full; finish with a thick layer of custard. 5. Whip the whipping cream with powdered sugar and vanilla to firm peaks and spread over the trifle. 6. Chill at least 2 hours. Garnish with toasted almonds or chocolate before serving.
- 4 large egg whites, room temperature - 1 cup (200 g) caster or superfine sugar - 1 tsp cornstarch - 1 tsp white vinegar - 1/2 tsp vanilla extract - 1 lb (450 g) strawberries, hulled and halved - 1 1/2 cups (360 ml) whipping cream - 1 tbsp powdered sugar (optional)
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle. 2. Whisk egg whites to soft peaks, gradually add sugar until glossy and stiff; fold in cornstarch, vinegar, and vanilla. 3. Pile meringue onto the circle, shaping into a shallow nest; bake 1–1¼ hours until dry to the touch, then turn off oven and let cool inside with door ajar. 4. Whip the whipping cream with powdered sugar to soft peaks. 5. Transfer cooled meringue to a serving plate, fill the center with whipped cream and top with strawberries. 6. Serve immediately to preserve crispness.
- 12 oz (350 g) strawberries, hulled - 1/3 cup (65 g) granulated sugar - 1 tsp lemon juice - 1 tsp lemon zest (optional) - 1 tsp powdered gelatin (or 1 sheet gelatin) + 2 tbsp water (optional for stability) - 1 1/2 cups (360 ml) whipping cream
1. Puree strawberries with sugar and lemon juice until smooth; strain if desired for a silky texture. 2. If using gelatin, sprinkle over 2 tbsp cold water, let bloom 5 minutes, then gently warm until dissolved and stir into a few tablespoons of warm puree before blending back into the rest. 3. Whip the whipping cream to soft peaks. 4. Fold about one-third of the whipped cream into the strawberry puree to lighten, then gently fold in the remaining cream until uniform. 5. Spoon into serving glasses and chill at least 2 hours until set. Garnish with a strawberry or lemon zest before serving.
- 1 lb cooked crawfish tails - 2 tbsp butter - 2 tbsp flour - 1/2 cup finely chopped onion - 1/4 cup finely chopped celery - 1/4 cup finely chopped bell pepper - 3/4 cup seafood stock or milk - 1 tsp Creole seasoning - 24 mini phyllo shells (store-bought) or toasted baguette rounds - Chopped parsley for garnish
1. Sauté onion, celery and bell pepper in butter until softened; stir in flour to make a blonde roux and cook 1–2 minutes. 2. Gradually whisk in stock or milk to form a smooth sauce; simmer until slightly thickened. 3. Stir in crawfish and Creole seasoning; heat through and adjust seasoning. 4. Spoon warm étouffée into phyllo cups or onto toast rounds, garnish with parsley, and serve immediately.
- 16 large button mushrooms, stems removed - 8 oz cream cheese, softened - 1 cup cooked crawfish tails, chopped - 1/4 cup grated Parmesan cheese - 2 tbsp finely chopped green onion - 1 garlic clove, minced - 1/4 tsp Cajun or Creole seasoning - 2 tbsp breadcrumbs and 1 tbsp melted butter (for topping)
1. Mix cream cheese, crawfish, Parmesan, green onion, garlic and Creole seasoning until well combined. 2. Spoon filling into mushroom caps and place on a baking sheet. 3. Combine breadcrumbs and melted butter, sprinkle over stuffed mushrooms. 4. Bake at 375°F (190°C) until mushrooms are tender and topping is golden, about 15–18 minutes. Serve hot.
- 1 lb cooked crawfish tails, chopped - 1 sheet refrigerated pie dough or puff pastry (makes ~12 minis) - 2 tbsp butter - 1/4 cup finely chopped onion - 1/4 cup finely chopped celery - 1/4 cup finely chopped bell pepper - 1 tbsp all-purpose flour - 1/2 cup milk or seafood stock - 1 tsp Creole seasoning - 1 egg beaten (for egg wash)
1. Sauté onion, celery and bell pepper in butter until softened; stir in flour and cook 1 minute. 2. Gradually whisk in milk or stock to make a thick filling; add crawfish and Creole seasoning, heat through and cool slightly. 3. Cut dough into rounds, place a spoonful of filling on each, fold or top with another round and crimp edges; brush with beaten egg. 4. Bake at 400°F (200°C) until golden, about 12–15 minutes. Serve warm.
- 1 cup cooked crawfish tails, chopped - 1 cup all-purpose flour - 1 tsp baking powder - 1 egg - 3/4 cup milk (adjust for batter consistency) - 2 green onions, thinly sliced - 1/2 tsp Creole seasoning - Vegetable oil for deep-frying - Remoulade or hot sauce for dipping
1. Whisk flour and baking powder, then stir in egg and milk to make a thick batter. 2. Fold in chopped crawfish, green onions and Creole seasoning. 3. Heat oil to 350°F (175°C). Drop spoonfuls of batter into hot oil and fry until golden, about 2–3 minutes, turning once. 4. Drain on paper towels and serve immediately with remoulade or hot sauce.
- 1 lb cooked crawfish tails, roughly chopped - 1 cup fine breadcrumbs or crushed saltines - 2 eggs, lightly beaten - 1/2 cup finely chopped onion - 1/4 cup finely chopped green bell pepper - 1/4 cup finely chopped celery - 2 tbsp mayonnaise - 1 tsp Creole seasoning (or to taste) - Vegetable oil or butter for frying - Lemon wedges and remoulade for serving
1. Sauté onion, bell pepper and celery briefly until softened; cool slightly. 2. In a bowl combine crawfish, sautéed vegetables, breadcrumbs, eggs, mayonnaise and Creole seasoning; mix until it holds together. 3. Form into small patties (2–3 inches) and chill 15–20 minutes to firm up. 4. Pan-fry in hot oil or butter 3–4 minutes per side until golden brown and cooked through. 5. Drain on paper towels and serve hot with remoulade and lemon wedges.
- 2 boneless skinless chicken breasts - Salt and black pepper - 1 tbsp olive oil - 12 oz fettuccine pasta - 4 tbsp unsalted butter - 1 cup heavy cream - 1–1 1/2 cups freshly grated Parmesan cheese - 1 garlic clove, minced (optional) - Fresh parsley, chopped (for garnish)
1. Season chicken with salt and pepper and grill or sear in a skillet over medium-high heat 5–7 minutes per side until cooked through; let rest and slice. 2. Cook fettuccine according to package instructions until al dente; reserve 1/2 cup pasta water and drain. 3. In the same pan, melt butter over medium heat, add garlic if using and cook briefly, then stir in cream and bring to a gentle simmer. 4. Whisk in Parmesan until smooth; add reserved pasta water a little at a time to adjust sauce consistency. 5. Toss cooked fettuccine in the sauce, plate, top with sliced grilled chicken, sprinkle parsley, and serve.
- 2 lb stewing beef (chuck), cut into 1.5-inch cubes - 6 oz bacon or lardons, diced - 2 cups red Burgundy or Pinot Noir - 2 cups beef stock - 2 tbsp tomato paste - 1 onion, chopped - 2 carrots, thickly sliced - 8 oz cremini mushrooms, halved - 2 tbsp flour - 2 tbsp butter - 2 cloves garlic, minced - 2 sprigs thyme - 1 bay leaf - Salt and black pepper - Fresh parsley, chopped (for garnish)
1. Season beef with salt and pepper, then toss with flour to lightly coat. 2. In a heavy Dutch oven, brown bacon over medium heat until crisp; remove and set aside, leaving fat. 3. Brown beef in batches in the bacon fat until well seared; transfer to a plate. 4. Add butter, sauté onion and carrots until softened; stir in garlic and tomato paste and cook 1 minute. 5. Return beef and bacon to the pot, pour in wine and beef stock to nearly cover, add thyme and bay leaf, bring to a simmer. 6. Cover and braise in a 325°F (160°C) oven for 2 to 2½ hours until beef is tender. 7. Sauté mushrooms in a separate pan until golden and add to the stew for the last 20 minutes. 8. Adjust seasoning, discard herbs, garnish with parsley, and serve with potatoes or crusty bread.